On 8-Sep-2009, RockPyle > wrote:

> On Sep 8, 12:52*am, "Nunya Bidnits" <nunyabidn...@eternal-
> september.invalid> wrote:
> > Eddie said:
> >
> >
> >
> >
> >
> > > On Sun, 6 Sep 2009 15:41:19 -0700, "Theron" >
> > > wrote:
> >
> > >> I'm ready to head to the breezeway and start on a rack of baby back
> > >> ribs. I
> >
> > >> Ed
> >
> > > I have read, maybe here or over at ABF or somewhere else that it's a
> > > waste of money to get baby backs. *Go with spare ribs, just as good
> > > and cheaper too.
> > > I used to go with Costco baby back but switched to spares and I've
> > > never turned back.
> > > Eddie
> >
> > St. Louis cut spares are my favorites.
> >
> > MartyB- Hide quoted text -
> >
> > - Show quoted text -
>
> I'll give you guys (and gals) credit for turning me to spares for my
> first ribs (and second batch was smoked Saturday).
>
> For the first batch I had the butched cut them to St. Louis style for
> me (while I watched). Not much to it, so I did it myself this
> weekend. They were certainly more meaty than baby backs and the
> leftovers (tips?) were almost as good as the ribs themselves (and
> certainly more messy!).
>
> When cooking the ribs and other stuff, do you pull the other stuff off
> earlier? Some of them seemed more dry than the ribs. Or do you just
> cook them all the same and deal witht he range of moistness?
>
> Rock (sorry to interrupt a mediocre flame war with a question)

I buy full spares. Prep consists of trimming the flap off the back side
and scoring the silver membrane in a rough X pattern. I don't know
if the scoring helps, but it makes me feel useful. I cook them whole
and deal with the tips when I butcher them for the table and packaging.
I use some of the tips in beans and soup, but I eat most of them as
I like them about as much as the ribs themselves.
--
Brick (Just my 2¢)